Strawberry Rhubarb Crumble Pie


1 1/4 cups unbleached all-purpose flour
1 tbs. sugar
1/4 tsp. salt
120g cold unsalted butter, cut into 5-8mm cubes
3 tbs. very cold water

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Cut the butter into the flour mixture until the texture is coarse, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 30cm in diameter and about 3-4mm thick.  Makes enough dough for one 23 cm single-crust pie or one 25cm galette.

For the topping:

1/3 cup (60 g) all-purpose flour
1/3 cup (30 g) rolled oats
1/3 cup (75 g) firmly packed light brown sugar
1/2 tsp. ground ginger
1/4 tsp. salt
1 tsp. grated orange zest
125 g unsalted butter, melted and cooled
1 cup (250 g) sugar
1/3 cup (45 g) cornstarch
1 tsp. salt
750 g strawberries (or 1.5kg if you don't want rhubarb), stemmed, cored and thickly sliced
750 g rhubarb, trimmed and cut into 2-cm pieces
1 tsp. grated orange zest
2 tsp. fresh orange juice
Vanilla ice cream for serving


Fit the dough round into a 23-25-cm pie dish. Trim the overhang to 10-12 mm, fold the edge under itself and decoratively flute or crimp. Pierce the bottom of the crust all over with a fork and freeze for 30 minutes.

While the dough is freezing, make the topping: In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.

Preheat an oven to 190°C.

In a large bowl, whisk together the sugar, cornstarch and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid. Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.

Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serve with vanilla ice cream. Serves 8 to 10.

 Recipe from Williams Sonoma

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